Salisbury Steak

In a medium bowl, add in half of the shredded onion, salt and pepper, garlic and ground beef. Using your hands, mix it all together like meatloaf and form into 4 patties.

Add olive oil and 1 tablespoon of butter to a skillet over medium-high heat until the butter starts to bubble. Place the patties in the skillet and cook for 3 minutes. Flip and cook for another 3 minutes on the other side. Put patties on a plate and set aside.

Add the other tablespoon of butter into the same skillet we just cooked the patties in. Add in the finely chopped mushrooms and sauté for 5 minutes. Next, add in the rest of the shredded onion and wine. Cook for another 3 minutes.

Whisk together the beef broth and flour in a bowl or measuring cup and pour into the skillet. Bring to a boil. Be sure to scrape up all the little brown bits stuck to the bottom of the pan. This is where all the flavor is! Cook for 5 minutes until gravy starts to thicken.

Pour in the red wine vinegar and add the patties back in to the skillet. Continue cooking another 2 minutes.

Plate the patties and spoon the delicious gravy right over the top. This dish goes perfectly with a side of peas and a baked potato.

Recipe adapted from Cooking Light.